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• Never block the vents (air openings) of the range. They
provide the air inlet and outlet that are necessary for the
range to operate properly with correct combustion. Air
openings are located at the rear of the cooktop, at the top
and bottom of the oven door, and at the bottom of the
range under the warming drawer.
• Large scratches or impacts to glass doors can lead to
broken or shattered glass.
SURFACE BURNERS
Use proper pan size--avoid pans that are unstable or easily
tipped. Select cookware having flat bottoms large enough to
cover burner grates. To avoid spillovers, make sure
cookware is large enough to contain the food properly. This
will both save cleaning time and prevent hazardous
accumulations of food, since heavy spattering or spillovers
left on range can ignite. Use pans with handles that can be
easily grasped and remain cool.
• Always use the LITE position when igniting the top
burners and make sure the burners have ignited.
• Never leave the surface burners on unattended. Boilovers
cause smoking and greasy spillovers that may catch on fire.
• Adjust the top burner flame size so it does not extend
beyond the edge of the cookware. Excessive flame is
hazardous.
• Use only dry pot holders- moist or damp pot holders on
hot surfaces may result in burns from steam. Do not let pot
holders come near open flames when lifting cookware. Do
not use a towel or other bulky cloth in place of a pot holder.
• When using glass cookware, make sure it is designed for
top-of-range cooking.
• To minimize the possibility of burns, ignition of flammable
materials and spillage, turn cookware handles toward the
side or back of the range without extending over adjacent
burners.
• Carefully watch foods being fried at a high flame setting.
• Always heat fat slowly, and watch as it heats.
• Do not leave any items on the cooktop. The hot air from the
vent may ignite flammable items and will increase pressure
in closed containers, which may cause them to burst.
• If a combination of oils or fats will be used in frying, stir
together before heating as fats melt slowly.
• Use a deep fat thermometer whenever possible to prevent
overheating fat beyond the smoking point.
• Use the least possible amount of fat for effective shallow or
deep-fat frying. Filling the pan too full of fat can cause
spillovers when food is added.
• Do not flame foods on the cooktop. If you do flame foods
under the hood, turn the fan on.
• Do not use a wok on the cooking surface if the wok has a
round metal ring that is placed over the burner grate to
support the wok. This ring acts as a heat trap, which may
damage the burner grate and burner head. Also, it may
cause the burner to work improperly. This may cause a
carbon monoxide level above that allowed by current
standards, resulting in a health hazard.
• Foods for frying should be as dry as possible. Frost on
frozen fbods or moisture on fresh fbods can cause hot fat to
bubble up and over the sides of the pan.
• Never try to move a pan of hot fat, especially a deep fat
fryer. Wait until the fat is cool
• Do not leave plastic items on the cooktop-they may melt if
left too close to the vent.
• Keep all plastics away from the surface burners.
• To avoid the possibility of a burn, always be certain that the
controls for all burners are at the OFF position and all
grates are cool before attempting to remove them.
• If range is located near a window, do not hang long curtains
that could blow over the surface burners and create a fire
hazard.
• If you smell gas, turn off the gas to the range and call a
qualified service technician. Never use an open flame to
locate a leak.
• Always turn the surface burner controls off before removing
cookware.
• Do not lift the cooktop. Lifting the cooktop can lead to
damage and improper operation of the range.
ii!i..............................
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